Directions

1. Refresh hashbrowns according to package directions.
2. Cook turkey sausage and bacon according to package directions. Crumble or chop.
3. Whisk eggs, milk, hot sauce and black pepper in a bowl.
4. Melt butter in a 10 or 12-inch non-stick skillet over medium high heat. Add onion and cook, stirring occasionally, until slightly softened.
5. Spread hashbrowns evenly in pan and part-way up sides. Cook without stirring until light golden brown and crisp on one side, about 3 minutes. Sprinkle crumbled sausage and bacon over potatoes. Pour eggs evenly over and arrange cheese slices on top.
6. Cover skillet and reduce heat to low; cook until eggs are set in the center and cheese is melted, about 15 minutes. Serve from the pan or slide onto a platter then cut into wedges.